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Pork with Beans and Rice (Pineapple Chilli Relish accompaniment)

Pork with Beans and Rice (Pineapple Chilli Relish accompaniment)

If you don't have a griddle pan, you can cook your steaks in a standard frying pan instead. These accompaniments also go well with Simon Howie Sirloin Steaks, simply cook the steaks to your liking.

  • Prep Time


    Cooking Time





What you'll need

  • For the relish -
  • 225g (8oz) prepared fresh pineapple
  • 1 small red pepper
  • 1 red chilli
  • 2tbsp light soy sauce
  • 1 piece stem ginger in syrup, drained and chopped
  • For the rice -
  • 2tbsp vegetable oil
  • 1 garlic clove, peeled and finely chopped
  • 1 bunch spring onions, trimmed and chopped
  • 250g (9oz) cooked long grain rice
  • 400g can black eyed beans, drained and rinsed
  • salt and freshly ground black pepper
  • 4 Simon Howie pork gigot steaks

Putting it all together

  1. First make the relish. Chop up the pineapple into small pieces and place in a serving dish. Halve and deseed the pepper and chilli and chop finely. Mix into the pineapple along with the soy sauce and ginger. Set aside.
  2. For the rice, heat 1 tbsp the oil in a large frying pan and gently fry the garlic and spring onions for 5 minutes until softened. Add the rice and beans and plenty of seasoning and stir fry for about 7-8 minutes until piping hot. Cover and keep warm.
  3. . To cook the pork, wash and pat dry the steaks, and season on both sides. Brush a large griddle pan with a little of the remaining oil and heat until smoking. Lay the steaks on the griddle and press down to seal. Reduce the heat and cook the pork for 6-7 minutes until golden. Brush the tops with remaining oil and flip the steaks over. Continue to cook for a further 5 minutes or until completely cooked through.
  4. To serve, drain the pork and serve with the rice and beans and a spoonful of the tomato relish. Sprinkle the pork with chopped chilli if desired.
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